Gumbo

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Step 1

Place chickens and pheasants in stock pot with water, salt and pepper. Cook for 1 hour.

Step 2

Remove meat and de-bone when cool. Turn stock to low.

Step 3

Chop onions, green onion, and celery. Add to stock and return to high heat.

Step 4

Peel meat from birds (no bones or skin) and add to stock.

Step 5

Return to a boil and cook until veggies are done.

Step 6

Add cayenne pepper when boiling.

Step 7

In a cast iron skillet add flour and oil. Stir with a flat wooden spoon unit roux is chocolate brown.

Step 8

Add roux to pot slowly and carefully. Stir to mix.

Step 9

Add the cans of tomatoes.

Step 10

Right before serving add frozen okra and cut sausage.

Step 11

Serve over white rice.